Reviewer:

I made these lady fingers for a tiramisu recipe, but unfortunately they did not puff up as they should have. It was almost hard and cookie like, and was very disappointing. however, they did make some spongy cookies which were actually quite good, but I cannot recommend this recipe if you would like ladyfingers.

Reviewer:

I needed ladyfingers for 60 individual servings of tiramisu for a church youth group fundraiser. Store-bought ladyfingers are SO expensive, so I gave this recipe a try. The flavor of these is phenomenal and the texture is light and spongy, just like ladyfingers should be. The only problem I had with the recipe was that mine barely puffed up at all and they spread quite a bit. Since I had piped them into circles just a bit smaller than I needed for them to fit in the parfait cups I was using, the spreading caused a bit of an issue with the cakes fitting into the cups. I was able to squish them down in and the presentation still looked nice, but it made the assembly of the desserts take a bit longer than planned. I'd like to try this recipe again, perhaps increasing the baking powder a bit and also chilling the batter before piping it onto the baking sheet. The only other issue I had was that the cakes stuck badly to my Silpat mats, so next time I'll definitely use parchment paper instead like the directions say to do. I used these with the custard/mascarpone mixture from Tiramisu II here at AllRecipes (using Mascarpone Substitute instead of real mascarpone to save even more money).

Reviewer:

I wanted to make Marty Fries' Triamisu Cheesecake from this site and every time I go to the store they have lady fingers...EXCEPT this time. Just made them, today, and if I'd known how simple they were to make I wouldn't have stressed over not finding store bought ones. I whipped my egg whites in my kitchenaid and beat the egg yolk mixture by hand. Super simple and they didn't spread very much but puffed beautifully. Thanks!

Reviewer:

Wow! This was simple and they came out perfect for use with my Tiramisu recipe. Next time, I'll try some minor alterations as others suggested (adding vanilla or cocoa powder). I snipped the corner of a 1 gallon ziplock storage bag and used that instead of a pastry bag - it worked great! Let cool before removing from the parchment paper (I don't bake much...) :)